Study of the influence of ionic and nonionic additives at the isoelectric point of the protein

Author: natali molashvili
Keywords: protein, isoelectric point, salt
Annotation:

The influence of additives of various natures on the isoelectric point of egg albumin was studied. Nonionic glucose and urea, as well as ionic sodium and potassium chlorides, were chosen as additives because these additives are often present in the blood at acceptable concentrations and often exceed the maximum permissible concentration. The isoelectric point of egg albumin was determined by adding equal concentrations of protein to buffer solutions of increasing pH. The samples were left for two hours and then the absorbance was measured at 400 nm. To study the effect of additives, the buffer solution was modified with certain concentrations of additives, and then a protein solution was added. The results obtained are interesting and allow us to explore various additives in relation to proteins.